Tag Archives: yogurt

Almond Yogurt Apple Dippers

Remember in preschool when you would get peanut butter on apples? Well, I guess I must be doing something wrong because I can never get the nut butter to stick to the apples when I try to recreate this at home. Anyway yogurt, almond butter and honey happen to be some of my most favorite things right now and I combined them into this yummy treat that can be had as breakfast or a snack. Unlike a thick nut butter, the apple slices can scoop and dip into this easily. And unlike the apple dippers you see in fast food restaurants and grocery stores with carmel (pure sugar) as an attempted healthy alternative to things like chips or fries, these actually are healthy. *Bean loves it.

Ingredients
-1/2 cup homemade crockpot yogurt (I like to use 1/2 gallon raw milk + 1 quart raw cream + yogurt starter and then I strain about half of it using a seive lined with muslin then I mix it back with the unstrained half for optimum consistency)
-2 tbsp almond butter with sea salt
-1/2 tsp raw unfiltered wildflower honey
-1 tsp flax meal
-1 apple, sliced

Mix all ingredients together except apple. Use apples to dip in yogurt mixture.

*But Bean is allergic to dairy, right? Well, I’ve been doing some reading and researching about casein allergies. I’ve found a few places that talk about raw milk and yogurt helping to cure them. A few places also said that it made them worse. So we’re trying it out and watching carefully for any problems or reactions. I also read that there are different kinds of casein. Humans and certain breeds of cows (Frisians, Guernseys), sheep and goats produce milk that has type A2 casein and most other breeds of cows produce milk with either type A1 only or a mixture of A1 and A2. So, she may just be allergic to type A1 casein. I think it’s all very facinating. Facination is good, it keeps me from being frustrated with food allergies.

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A Mediterranean feast

After finally finishing Three Cups of Tea and coming across a recipe for Tandoori chicken kebabs in my cookbook during menu planning last week, I had a craving. I wanted lamb kebabs instead of chicken though and most of the recipes for lamb that I found were the typical roasted lamb chops with mint sauce. So, I decided to make my own up because that’s what I do.

I looked over several of the Tandoori chicken recipes and ingredients in Tandoori paste to try and figure out the commonalities between them. Some used yogurt as a dipping sauce and spices as a dry rub, some used yogurt and spices in a marinade, some did both. All of the recipes had most of these ingredients in common: yogurt, ginger, garlic, cumin, chili powder, paprika, lemon juice, salt, majoram and saffron.

I also know that I’m not a huge fan of super spicey things so I didn’t really want to follow a recipe anyway so that I could put in the amounts that may not be traditional, but also wouldn’t leave me gulping several glasses of milk in order to make it through dinner. So this is what I came up with.

Tandoori Marinated Lamb Kebabs

Ingredients
-2 lamb steaks, trimmed and cut into 1 inch cubes (luckily this craving came right around Passover when Trader Joe’s usually carries some excellent pastured New Zealand lamb)
-2/3 cup yogurt (we used So Delicious brand cultured coconut milk so that Bean could enjoy the meal with us)
-1/2 tsp ginger
-2 cloves garlic, pressed
-1/2 tsp cumin
-1/8 tsp chili powder
-juice of 1/2 lemon
-4 cracks of sea salt on my sea salt cracker/shaker
-6 threads saffron
-1/4 tsp paprika
-1/4 tsp majoram

Mix all ingredients except lamb together in a small prep bowl.

Pour marinade over lamb and mix well to coat evenly.

Now, I did this in the morning and the meat sat in the marinade all day in our fridge. I’m sure an hour or two would probably be sufficient though. Remove meat from fridge 20 minutes prior to grilling.

Preheat grill to 425°F.

Skewer meat. If you want, you can put onions and bell pepper in between the pieces of meat (some of the recipes I looked at did that with the chicken) or you can just do all-meat skewers which is what we did.

Place on grill. Grill for 5-6 minutes, turn once, and grill for 5-6 minutes more.

I forgot to get a picture of the meat on the skewers, but here it is on a plate after we removed the skewers.

I had purchased some whole wheat pitas at the farmer’s market so I decided to make some rice pilaf and hummus to go with which kind of turned it into more of a Mediterranean meal than a Tandoori one. Oh well, pita, hummus, and rice pilaf are good. Mmmm…

Rice Pilaf

Ingredients
-1 tbsp butter (again in consideration of Bean’s food allergies we used Earth Balance made with olive oil, but regular butter would taste and be so much better for you so use that)
-2 cups brown basmati rice
-1 pinch saffron
-1 quart chicken stock
-2 bay leaves
-salt to taste

Place all ingredients in rice cooker and turn it on (I’m really terrible at making rice, but if you know how to do it properly on the stove by all means do so).

This was my first hummus making experience. I’ve always just purchased it pre-made, but it is so simple, I don’t know why I never tried to make it on my own before.

Hummus

Ingredients
-1 can garbanzo beans, drained and rinsed
-2 cloves of garlic, pressed
-2 tbsp Tahini sauce
-1/4 cup olive oil
-1 tsp paprika
-salt to taste

Place all ingredients in food processer or blender and pulse until smooth. Serve with warm pita.

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What I’ve been up to…

My sweet sister and her baby came to visit…


Photo by the always amazing John Stephens.

So a weekend with a bit of everything ensued: being lazy around the house, Vernal Equinox treat receiving, checking out cool shops on Main Street in old San Buena Ventura (and feeling very old pulling up in front of Urban Outfitters with my minivan and babies), soup eating and cousin fix getting (Bean’s new favorite word is her older cousin’s name and she was saying it and singing it over and over ALLLLL day long on Saturday), church, our favorite farmer’s market, and a photo shoot with John.

Bean loved on her cousin and her brother…

…while my sweet sister watched all the kids so this mama could go to Whole Foods all by herself and get some supplies for making Bean some yummy food that she isn’t allergic to.

I have been wanting to do this stuff for so long, but I haven’t had the time or energy until now.

So in the last couple days I have been gluten/dairy/egg-free bread making (this is our second loaf, it is so good)…

…and vegan gluten-free blueberry muffin making…

…and dairy-free yogurt making (still in progress).

I’ve also joined a book club, done lots of laundry and just plain enjoyed my kids. OK, back to my life now. See you later Internet. 🙂

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The best oatmeal ever.

Last night Ruth and I were IMing. Between the many random topics including flu shots, my husband’s new addiction to the Harry Potter series, yogurt making and pumpkin soup, we both said we had discovered the best way to make oatmeal. So this morning, I combined both techniques and I really do believe we have the best oatmeal ever. If you want a nice warm bowl of oatmeal tomorrow morning, do yourself a favor and skip the instant brown sugar and cinnamon with raisins and make some of this.

Ingredients
• 6 cups water
• 2 cups steel cut or Irish style oats
• 12oz vanilla yogurt
• 1 jar Trader Joe’s peach halves in white grape juice, diced (or fruit of your choice, I really think diced apples or pears sautéed in a little butter, brown sugar and cinnamon would also be lovely and I’m sure the old standby of raisins wouldn’t be too bad either)
• 1/2 tsp cinnamon
• salt
 
Directions
In a large bowl combine 3 cups warm water, 2 tbsp of the yogurt and oats. Soak overnight (I actually just soaked it a few hours and this was lunch, but Ruth did it overnight). Why soak it, you ask? Ruth says that when you do this the oatmeal releases enzymes which are good for you. It also gets nice and soft and creamy.

In the morning, boil 3 cups salted water. Transfer oats mixture to the pot of boiling water and cook over medium heat until liquid is gone and you have a thick cereal.

Remove from heat. Stir in cinnamon, fruit and remaining yogurt.

As you can see from the pictures, this makes a family sized portion (or in my case several ice cube trays worth of baby food to freeze for days when I don’t feel like soaking oats and all that).

How good is this oatmeal? Well, Bean ate a whole adult sized portion in about 2 minutes flat. Like I said, it is the best oatmeal ever.

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